Prepare For The Oven

Pre-heat oven to 375 degrees

Take a 9X11 Glass Dish, spray generously with your choice of non-stick.

Line the base of the dish with 6 tortillas (overlapping). Spread the refried bean and chile mix evenly across the all 6. You will do this twice. Make sure you leave enough for the second layer.(This may be difficult for some, the tortilla’s like to slide. Now I actually spread the mix on each individual tortilla then layer them overlapping. Works perfectly!)

Then spread a nice layer of the meat and pepper mix.

Cover layer in your favorite cheese. I actually use 1 cup of a mexican four cheese blend.

Then add another layer of 6 overlapping tortilla shells, again cover in the bean and chilli mix. Add the remainder of the meat and pepper mix and an additional layer of cheese.

Cook in the oven for 30-35 minutes. Remove, and cool for 10 before cutting.

Alternative Meat Option

Then we cook the shoulder in the slow cooker, for 4-5 hours until tender and able to shred. It is YUMMY!

Healthy Option

If you sub low fat/low sodium refried beans, and use a low-fat cheese, you can really cut the calories. We tried this and used a quarter cup on each layer, and it still tasted really good. How healthy was it?

Instructions:

Add all remain ingredients except (Lime and Cilantro), bring to boil then simmer until quinoa is tender (about 10-15 minutes).

Special Note: Raw chicken can be added in the above step, removed, cube and/or shredded once cooked, and returned with the lime and cilantro before serving. HOWEVER in my experience this has caused the chicken to be very dry. This is often a result of the core temperature of the meat getting to hot.

Recommendation: Either brine and add your chicken or cook your chicken separately, then add to the soup before serving.